Blanch the scallops for 1-2 minutes; drain and set aside.
In a bowl, mix together the tobiko and sesame oil. Set aside.
Heat a frying pan with oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Add the scallops, Maggi seasoning and water; cook until the scallops are brown and there is no liquid left in the pan.
Serve, garnished with the tobiko.
Tobiko is Japanese for flying fish roe. You can find it in Asian speciality shops or online.